How to Freeze Milk, Cheese, and Eggs the Right Way

Have you ever found a great BOGO (buy-one-get-one) deal on milk, cheese, or eggs and wondered, “How will I use all this before it goes bad?” Or maybe you’re preparing for a power outage or an unexpected trip out of town. Whatever the reason, you don’t have to worry, your food can be safely frozen and enjoyed later. Here’s how to freeze milk, eggs, cheese, and more.

How to Freeze Milk

Start Fresh

Only freeze milk that is still fresh and within its expiration date.

Allow Room for Expansion

Drain about six ounces from a new carton to prevent bursting as the milk expands.

Thawing

Milk may look yellowish when frozen, that’s normal. Thaw it in the fridge for best results, or use a sink of cool water for faster thawing.

Taste and Texture

Once thawed, the flavor and texture should be similar to fresh milk. There may be slight differences depending on the fat content.

Important Note

Some cartons say “do not freeze” due to packaging, but if you follow these steps, it should be ok.

How to Freeze Eggs

Use Fresh Eggs

Always freeze eggs that are very fresh for the best results.

Cracked Shells

Eggs can be frozen in the shell, but they may crack. For safer storage, crack eggs into a container with a lid.

Thawing

Always thaw eggs in the refrigerator to prevent bacterial growth.

Cooking with Frozen Eggs

The yolk may be firmer and the white more delicate. Sunny side up works well. For scrambled eggs, blend after thawing to improve texture.

How to Freeze Cheese, Butter, and Other Dairy Products

Cheese

Freeze only fresh cheese. Hard cheeses like parmesan last for months and retain flavor. Store in airtight bags or containers.

Butter

Butter freezes well. Use a freezer bag or airtight container to preserve flavor and texture.

Yogurt

Freeze yogurt in its original, unopened container. Thaw in the refrigerator and stir well to bring back its original consistency.

Lunch Meat and Bread

Unopened lunch meat and most types of bread freeze well. Use airtight packaging to prevent freezer burn.

Pro Tips for Freezing and Thawing Dairy and More

• Always thaw frozen food in the refrigerator for best results.
• Stir yogurt thoroughly after thawing to restore texture.
• Label and date each item before freezing so you use older items first.

Conclusion: Save Money and Reduce Waste

Freezing milk, cheese, eggs, and other foods is a smart way to save money, reduce waste, and stay prepared. Don’t let great sales or unexpected changes in plans stress you out, just freeze your extras and enjoy them later.

You can also visit the USDA Freezing and Food Safety guide for more expert advice.